I’ve been watching a series on Food Network titled ‘The Best Thing I Ever Ate’ and it’s fun. Each one about a different topic with hosts and chefs from the network telling us their favorites and they are always restaurant foods. Last night I watched one titled ‘Wake Up Call’ that aired last week and I had to make these Blueberry Ricotta Pancakes featured at a restaurant called BLD in Los Angeles. I basically modified another favorite recipe but took the step to beat the egg whites and it does make for a very light pancake. Some of the featured Bests are easy enough to figure out, others not so much!
I just wish they would just give us the recipes…Bon Appetit’s RSVP section is a favorite of mine and I’m sure it serves to bring in recognition for those included in their article each month! It was a bit more than I would typically do for a breakfast but I had the Ricotta, wasn’t sure what I would be using it for and wanted to make these so asked some neighbors to join me and we were not disappointed. I know they have all loved my adventure into food blogging! I have a wonderful recipe for buttermilk pancakes that I always make, but these are so good, they have become a much requested alternative after one trial.
Blueberry Ricotta Pancakes
- 2 eggs
- 1 2/3 cup flour
- 1 3/4 tsp baking powder
- 1 3/4 tsp baking soda
- pinch of salt
- 1 2/3 c milk
- 2 Tbsp butter, melted
- 1 T. sugar
- 1/2 cup ricotta cheese
- a few handfuls of fresh blueberries
- Butter and maple syrup
- Separate the eggs, and beat egg whites until they form stiff peaks.
- In a separate bowl sift the flour, baking powder, soda and salt.
- Mix the milk, butter, egg yolks and sugar in a separate bowl; add to the dry ingredients and mix just until incorporated.
- Gently fold in the egg whites and then add the ricotta by dropping in tablespoons throughout batter and lightly fold in; you want to get some dollops of creamy ricotta in each bite!
- Heat a large griddle or skillet to medium high.
- After ladling the batter onto your cooking surface; drop blueberries onto the pancakes. Do as many as you like; this technique keeps your batter from turning purple! Once bubbles show on the surface and the bottom starts to brown, flip the pancake and continue cooking til golden brown on both sides.
- Serve with butter and maple syrup.